Primo's Restaurant & Lounge
Last inspected: Dec 8, 2025
45
Score
Public records show nine inspections at Primo's Restaurant & Lounge stretching back to 2022. On Dec 8, 2025, the health department conducted the most recent visit. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have held steady across recent visits, averaging around eight violations each.
“Operator is doing a special process” accounts for the largest share of issues, appearing three times across the record.
Primo's Restaurant & Lounge's latest score of 45 falls below the Miami average of 74. There are enough flags in the record to merit a second thought.
9
Inspections
2
Critical latest
3
Major latest
4
Minor latest
Inspection History
Dec 8, 2025
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over cheese located cooked line area. Operator reorganized products. **Corrected On-Site**
08A-05-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator vacuum packages raw and cooked meats and sauces. Also packages frozen chicken for up to ten days without an approved HACCP plan. The operator has submitted the documentation, but it has not yet been approved.
03G-50-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Yordany Perez.
53B-13-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Still frozen. Operator removed from the packaged during inspection. **Corrected On-Site**
06-09-1
Basic - Employee eating in a food preparation or other restricted area. Observed employee drink at cooked line area.
12B-02-4
Basic - In-use wet wiping cloth/towel used under cutting board. Cooked line front counter area.
21-04-4
Basic - Standing water in bottom of reach-in-cooler. Near pizza oven.
29-49-6
45
Sep 19, 2025
Routine - Food
2 critical violations. 6 major violations. 4 minor violations.
View 12 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. **Warning**
12A-07-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef over raw fish inside reach in freezer. **Warning**
08A-02-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Repeat Violation** **Warning**
11-27-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**
01C-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed metal colander inside hand wash sink bar area. Operator removed during inspection. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area. **Repeat Violation** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. Bar area. **Repeat Violation** **Warning**
31B-03-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator vacuum packages raw and cooked meats and sauces. Also packages frozen fish for up to ten days without an approved HACCP plan. The operator has submitted the documentation, but it has not yet been approved. **Repeat Violation** **Warning**
03G-50-1
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Bar area. **Repeat Violation** **Warning**
31B-04-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
33
Mar 3, 2025
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
52
Dec 16, 2024
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
33
Jun 4, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment added an express area for quick service food which is across from kitchen area at Primos Miami. Food is prepared in kitchen of Primos Miami. Express kitchen area is not on current plans. Dry storage is behind Express Primos area. Operator stated he has plans but hasn't yet submitted them. Operator stated they added area approximately 2-3 months ago. **Warning** - From follow-up inspection 2024-06-04: **Time Extended**
51-16-7
90
Feb 8, 2024
Routine - Food
2 critical violations. 6 major violations. 1 minor violation.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (109-115F - Hot Holding) in bottom of rotisserie. Operator stated he took chicken off about 20 minutes prior. Operator raised chicken to be by heat to reheat chicken to minimum 165F **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheesecake (50F - Cold Holding); cut tomatoes (48F - Cold Holding) in display case at express Primos Miami. Operator stated the button may have been turned off. Operator removed items and placed in nearby cooler to chill. Items were placed in cooler approximately 1.5 hours prior. **Corrective Action Taken**
03A-02-5
Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Multiple reduced oxygen packaged foods missing label with required information of product name and date product was packaged.
03G-09-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Portable Cutting board on reach-in cooler on cookline, and cutting board on reach-in cooler near pizza making station soiled/ stained. Also, holster for can opener soiled.
22-02-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment added an express area for quick service food which is across from kitchen area at Primos Miami. Food is prepared in kitchen of Primos Miami. Express kitchen area is not on current plans. Dry storage is behind Express Primos area. Operator stated he has plans but hasn't yet submitted them. Operator stated they added area approximately 2-3 months ago. **Warning**
51-16-7
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink next to walk-in-cooler used to store equipment. Also, hand wash sink in Express area used to fill water pitcher. Operator removed items from hand wash sin. Also, hand wash sink in bar area used as a dump sink. Discussed with operator that it must be for handwashing only. **Corrective Action Taken**
31A-11-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator vacuum packages raw and cooked meats and sauces. Also packages frozen fish for up to ten days without an approved HACCP plan. Emailed ROP paperwork to operator during this inspection and info on where to submit paperwork once filled out. **Warning**
03G-50-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. House made lasagna made two days ago per chef not date marked. Chef stated he will get with other chef to include date on lasagna.
02C-02-5
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Salads packaged on site is missing identity, and prepared date from grab and go case in express Primos Miami area.
02D-03-4
39
Sep 6, 2023
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
41
Apr 6, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish inside walk-in cooler. Operator stored properly. **Corrected On-Site**
08A-20-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front cook line area. Operator provided during inspection. **Corrected On-Site**
31B-02-4
Basic - Hole in or other damage to wall. Hole near dishwasher machine.
36-24-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water per four minutes at 80°f located cook line front door. Operator discard the water solution.
10-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Located cook line area.
21-12-4
55
Oct 31, 2022
Routine - Food
5 major violations. 3 minor violations.
View 8 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near dishwasher area. Operator provided. **Corrected On-Site**
31B-02-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
16-32-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/.Irving Cornota.
53A-05-6
Basic - No handwashing sign provided at a hand sink used by food employees. Next to three compartment sink kitchen. **Corrected On-Site**
31B-04-4
Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink next to three compartment sink kitchen and dishwasher machine.
29-11-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Located front counter area cook line area.
05-09-4
52
Frequently Asked Questions
When was Primo's Restaurant & Lounge last inspected?
The most recent health inspection at Primo's Restaurant & Lounge on file is from Dec 8, 2025. The public record contains nine inspections in total.
What is the most common violation at Primo's Restaurant & Lounge?
Across the inspection record, “operator is doing a special process” has been cited three times, more than any other issue at Primo's Restaurant & Lounge.
How does Primo's Restaurant & Lounge compare to other restaurants in Miami?
Primo's Restaurant & Lounge most recently scored 45 out of 100, which is lower than the Miami average of 74.
Has Primo's Restaurant & Lounge's inspection record improved over time?
Results have been roughly steady. Inspections at Primo's Restaurant & Lounge have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Primo's Restaurant & Lounge means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Primo's Restaurant & Lounge inspected?
Based on the inspection history on file, Primo's Restaurant & Lounge is inspected around three times per year on average.
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